Add 2 tablespoons of extra virgin olive oil to a dutch oven or large sauce pan

Add in the crushed red pepper and bay leaf, let them cook a bit to release some aromatics, be sure not to burn them

Give the onions and garlic a chop and add them into the pot

Cook 5-6 minutes or until they soften and the onions start to become translucent

Next add in the wine and stock

Let this come to a boil

Nestle the clams into the pot, cover with a lid. It could take up to 8 minutes for all the clams to open. Be sure to check every 2 minutes of cooking time, removing any clams that have opened as you go. Set the open clams aside

Any clams that do not open should be discarded

Say hi

Now let’s finish that delicious sauce

We will need 4 tablespoons of butter, 2 tablespoons of chopped sundried tomatoes, 1 tablespoon of chopped fresh parsley, and the zest of one lemon

I know, I know… I’m breaking tradition here with the sundried tomatoes, but I love the color they add, as well as the flavor

Add all ingredients to the pot and bring to a boil, reduce heat and simmer for 5 minutes to allow the flavors to meld

We haven’t used our kosher salt or black pepper yet and there is a reason. The clams were in salt water prior to meeting you. They will give off salt along with their juices.

Your okay to season the sauce with your black pepper, I just urge you to taste the sauce before adding in the salt. Then add only if needed

Add the drained pasta into the pot, cook no more then 2 minutes to finish it off and coat it with this wonderful sauce

Remove to a serving bowl

I shuck 1 dozen of the clams and nestle them in the pasta, the other dozen I leave in their shells for presentation

Cook the linguine a little less then the directions call for, as you will finish cooking them in the clam sauce later on. Drain and then set aside

Scrub and rinse your clams, set aside in an ice bath

Heat 2 tablespoons of olive oil in a dutch oven. Add the crushed red pepper flakes and bay leaf. Cook until aromatic. Chop the onions and garlic and add them to the pot. Cook 5-6 minutes or until they soften and the onions are translucent

Add the wine and stock and bring to a boil. Nestle the clams into the pot, cover with a lid It could take up to 8 minutes for all the clams to open. Be sure to check every 2 minutes of cooking time, removing any clams that have opened as you go. Set the open clams aside Any clams that do not open should be discarded

Add 4 tablespoons of butter, 2 tablespoons of chopped sundried tomatoes, 1 tablespoon of chopped fresh parsley, and the zest of one lemon to the sauce. Bring to a boil, reduce heat and simmer for 5 minutes to allow the flavors to meld. Season with black pepper, taste before adding the salt

Add the linguine to the pot and cook for no more then 2 minutes to finish it off and coat it all with this delicious sauce. Pour all of it in a bowl, shuck half the clams and nestle into the pasta. Leave the other dozen in their shells and serve on top for a great presentation